Indian-Spiced Eggplant & Cauliflower Stew

Description:

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.

Ingredients:

2 tablespoons curry powder, preferably hot Madras (see Note)

1 teaspoon garam masala, (see Tip)

1 teaspoon mustard seeds

2 tablespoons canola oil

1 large onion, sliced

2 cloves garlic, minced

1 teaspoon finely grated fresh ginger

3/4 teaspoon salt

1 1-pound eggplant, cut into 1-inch chunks

3 cups cauliflower florets

1 15-ounce can diced tomatoes

1 15-ounce can chickpeas, rinsed

1/2 cup water

1/2 cup nonfat plain yogurt, (optional)

Preparation:

1

Heat a Dutch oven over medium heat. Add curry powder, garam masala and mustard seeds and toast, stirring, until the spices begin to darken, about 1 minute. Transfer to a small bowl.

2

Add oil, onion, garlic, ginger and salt to the pot and cook, stirring, until softened, 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, water and the reserved spices. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, 15 to 20 minutes. Top each serving with a dollop of yogurt, if desired.

Tips:

Note: Hot Madras curry powder, located in the spice aisle of most supermarkets, adds a pleasant level of heat. Substitute regular curry powder for a milder flavor.Tip: Garam masala is a flavorful, fragrant blend of dry-roasted ground spices. It’s in the spice section of most supermarkets and specialty stores.